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Poached turkey and prawn salad with avocado dressing

Rodney Dunn recipe for poached turkey and prawn salad with avocado dressing.

By Rodney Dunn
  • Serves 6
  • 20 mins preparation
  • 40 mins cooking
Poached turkey and prawn salad with avocado dressing
Poached turkey and prawn salad with avocado dressing

Here the traditional turkey is paired with prawns, the Australian Christmas classic, giving it a fresh summer twist. Poaching turkey breast is a great way to keep the meat juicy. Try the avocado dressing dolloped over a simple crisp iceberg salad, too.


  • 1 turkey breast (about 550gm)
  • 1 lemon, quartered
  • 3 cobs sweetcorn
  • For grilling: olive oil
  • 350 gm asparagus
  • 400 gm cherry tomatoes
  • 350 gm cooked prawns, peeled, tails left intact
  • 1 cup (loosely packed) basil leaves
Avocado dressing
  • 1 medium avocado
  • ¼ cup finely chopped chives
  • ¼ cup finely chopped tarragon
  • 1 garlic clove, finely chopped
  • 100 ml double cream
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 100 ml extra-virgin olive oil


  • 1
    Place turkey breast in a large saucepan, cover with cold water, and add lemon and 1 tsp salt. Bring to the boil, then reduce to a simmer and poach for 10 minutes. Remove from heat and leave turkey in the warm liquid for 30 minutes.
  • 2
    Meanwhile, heat a barbecue or char-grill pan to high heat, brush corn with oil and grill, turning occasionally, until char lines appear (5-6 minutes). Remove from heat and, using a sharp knife, cut kernels from cobs. Drizzle asparagus with oil and toss to coat, then grill, turning occasionally, until bright green and charred (2-3 minutes). Grill cherry tomatoes, turning occasionally, until tender (2-3 minutes).
  • 3
    For avocado dressing, halve and pit avocado and scoop flesh into a blender. Add the remaining ingredients except oil and 1 tsp flaky sea salt and blend, scraping down the sides, until mixture is smooth. With motor running, add oil in a thin steady stream until combined.
  • 4
    Remove turkey from poaching liquid and coarsely shred. Combine with prawns, basil leaves and grilled vegetables, season and serve dolloped with spoonfuls of avocado dressing.


Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen